Lots of leftovers still? A frittata is a great way to utilize the leftovers and make them taste different, as well as feed your family with what you have!AIMEE FORTNEY'S LEFTOVER TURKEY FRITTATAServes 4 (can easily double)
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 orange bell pepper, diced
- 1 package (8 ounces) sliced mushrooms
- 1 cup diced turkey
- 1 to 2 cups of any other leftover vegetables
- 6 eggs, beaten (add 2 eggs per additional person)
- 1 cup grated Monterrey Jack cheese
- 1 teaspoon red pepper flakes (optional, for additional heat)
- pinch of kosher salt
- 1/2 teaspoon black pepper
Preheat oven to 350. In an oven safe skillet (I used cast iron) sauté 1/2 onion orange bell pepper and mushrooms in olive oil over medium heat. Add any leftovers you might still have, including diced turkey (I added 1 cup) Beat 6 eggs with 1 cup Monterrey Jack cheese, salt and pepper, and if desired, red pepper flakes. Pour this over the sautéed vegetables and stir gently. Continue to cook just until the eggs begin to set on the bottom; about 2 minutes. Remove from the stove and place in the oven. Bake for about 12-15 minutes or until the eggs are set. Serve hot or at room temperature.Learn more about Not the Perfect Cook at http://www.nottheperfectcook.com and Like on Facebook.
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